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drunkchick

Drunken Chicken (Pollo Borracho)

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Servings

6 Servings

Ingredients

  • 4 tablespoon canola oil
  • 1 - 3 1/2 pound chicken cut up
  • 1 cup seedless raisins
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cumin
  • 1/4 teaspoon ground coriander
  • 4 cloves garlic chopped
  • 2 cup white wine
  • 1/4 teaspoon fresh ground pepper
  • 1/2 cup pitted green olives cut in half
  • 1 tablespoon capers rinsed and drained
  • 1/2 cup toasted almond slivers
  • shredded orange rind optional

Instructions

  • Heat oil in a large frying pan over medium-high heat. Brown chicken on both sides. Remove to a cooking pot. Add everything but olives,capers, and almonds. Bring to a boil. Cover and simmer for 45 minutes to an hour or until done (i.e., juices run clear when poked with a fork).
  • Add olives and capers and cook for another five minutes. Serve with toasted almonds and shredded orange rind (optional) sprinkled on top.
  • Note:To toast almonds, heat a small frying pan over low heat (do not add oil). Add almond slivers. Stir constantly. As they start to turn a light golden brown, remove from heat. Be careful, as they burn quickly.